Cranberry Jalapeno Cream Cheese Dip
This cranberry jalapeno dip has a whipped cream cheese base with a bright, fresh cranberry jalapeno chutney on top. The sweet heat and creamy tang are delicious, especially scooped up with your favorite crackers!
Equipment
Ingredients
- 12 ounces fresh cranberries
- 1 jalapeno diced (seeds and ribs removed)
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh orange juice
- small handful of cilantro
- ½ cup sugar
- ¼ teaspoon kosher salt
- 2 8 ounce blocks of cream cheese
- ½ cup sour cream
Instructions
- In a large food processor, add the cranberries. Blend for 7 seconds. Add the diced jalapeño, lime juice, orange juice, cilantro, sugar, and salt. Blend for 7 more seconds.
- Scrape the cranberry mixture into a medium bowl and cover with plastic wrap. Chill for 1 hour.
- In a large bowl, beat the cream cheese and sour cream for 2 full minutes. It should get light and fluffy.
- Remove the cranberry mixture from the fridge and stir well. Add 1 cup of the cranberry mixture to the cream cheese mixture and beat to combine.
- Spread the cream cheese mixture into the bottom of a 9.5 inch pie dish or another similar sized dish. You should make sure the cream cheese mixture is spread no more than an inch thick. You want to get lots of relish in every bite!
- Spread the remaining cranberry mixture on top of the cream cheese mixture so it covers the entire top.
- Serve with crackers.
Video
Nutrition
Calories: 126kcalCarbohydrates: 18gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 12mgSodium: 381mgPotassium: 177mgFiber: 1gSugar: 15gVitamin A: 135IUVitamin C: 8mgCalcium: 174mgIron: 0.2mg
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